Chanterelle Soup
Soups • European
Description
Chanterelle Soup
Ingredients
- Salad Potatoes 3 pieces
- Pickled Chanterelles 10 oz
- Carrot 1 piece
- Garlic 1 clove
- Olive Oil 2 tablespoons
- Onion ½ piece
- Ocean salt a pinch
- Water 3 cups
- Parsley 1 bunch
Step-by-Step Guide
Step 1
Prepare the chanterelles: rinse them thoroughly to ensure no debris or forest artifacts remain in the crevices of their rough caps. Chanterelles are great because they do not have worms, so they do not require any preliminary preparation (soaking or pre-boiling). If the mushrooms are large, you can cut them into pieces; if they are small, leave them whole.
Step 2
Peel the potatoes, cut them into cubes measuring 1–1.5 cm on each side, place them in a pot with water, and set it over medium heat. Cook for 4–5 minutes until semi-soft. Add bay leaf, black peppercorns, and salt.
Step 3
While the potatoes are cooking, heat olive oil in a skillet and sauté the finely chopped garlic, then add the onion (which can be sliced into thin half-rings) and the diced carrot. After a couple of minutes, add the mushrooms and sauté for about 5 minutes, stirring vigorously.
Step 4
Transfer the contents of the skillet into the pot with the potatoes and cook for an additional 3–4 minutes.
Step 5
Chop the parsley (cilantro can also be used) and add it to the soup just before serving. A small piece of butter will enhance the mushroom flavor: place it in the bowl.
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